White Sauce for Pork or Light Fish
Ready In: 25 mins
Serves: 6-8
Yields: 2 cups
Ingredients
- 1⁄4 cup unsalted butter
- 1⁄4 cup light olive oil
- 1⁄4 cup all-purpose flour
- 1 cup dry white wine
- 6 fresh white mushrooms, finely chopped
- 1 1⁄2 cups whole milk
- 1⁄4 teaspoon white pepper
- 1⁄4 cup lemon juice
Directions
- Melt butter and whisk in olive oil and wine. Add mushrooms (chop the caps only, discard stems). Bring just to a boil, reduce to medium heat and simmer until reduced by half. Remove from heat and let cool slightly.
- Whisk in flour until completely incorporated and no lumps remain. Stir in milk slowly, adding a few tablespoons at a time, stirring in completely with each addition.
- Slowly heat, stirring constantly, starting at medium heat, bumping up just a touch until you reach medium high. When you see it just starting to bubble, remove from heat but keep stirring for a few more minutes. Don't let it boil or the sauce will break.
- Add the pepper and whisk in the lemon juice. Serve over grilled or pan-seared light-fleshed meat or fish.
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